Light, fluffy, soft, and easy to make! These delicious Sourdough Hamburger Buns are truly the best part of any sandwich. Ready in just a few hours, require only simple ingredients, and definitely a crowd pleaser. There's no way to not love these amazing buns!
Combine flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.
Add sourdough starter, eggs, oil, and water.
Mix on low speed until combined.
Increase speed to medium-high.
Knead dough for 8-10 minutes, until smooth.
Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.
Allow to rise in a warm place until doubled in bulk, about 1 hour.
Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.
Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)
Brush tops with olive oil and cover with plastic wrap.
Allow to rise until doubled in bulk, about 1 hour.
Bake in 400 degree oven until golden brown, 15 to 20 minutes.
If you don't have bun pans, you can use a rimmed sheet pan.
If you don't have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
A digital scale will really help with getting these buns all the same size. However, you can just "eyeball" it if you are not super picky.
A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don't have one, you can use a sharp knife to divide the dough; but it won't be as easy.
To force the dough to spread out into the pans and not go straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
Use a pastry brush to brush the olive oil on top of the hamburger buns!